These pumpkin muffins are loaded with cozy fall spices and topped with a spiced streusel topping.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12
Ingredients
For the topping
½cup(65g)all-purpose flour
⅓cup(73g)light brown sugar
½teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground allspice
¼cup(56g)unsalted butter, melted
For the muffins
2 ½cups(325g)all-purpose flour
2teaspoonsbaking powder
1 ½teaspoonsground cinnamon
¾teaspoonground ginger
½teaspoonsalt
¼teaspoonground nutmeg
¼teaspoonground allspice
1cup(245g)pumpkin puree
½cup(113g)unsalted butter, melted and cooled
½cup(100g)granulated sugar
½cup(100g)light brown sugar packed, packed
2large eggs, room temperature
⅓cup(80ml)milk, room temperature
2teaspoonspure vanilla extract
Instructions
Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.
Make the topping
In a medium bowl, combine the flour, sugar, cinnamon, ginger, nutmeg, and allspice. Add the butter and toss with a fork until the mixture resembles wet sand. Set aside.
Make the muffins
In a large bowl stir the flour, baking powder, cinnamon, ginger, salt, nutmeg, and allspice together with a whisk. Make a well in the center.
In a separate large bowl or 4-cup measuring cup with a pour spout, whisk the pumpkin, butter, both sugars, eggs, milk, and vanilla together until well combined.
Pour the pumpkin mixture into the center of the flour mixture and use a silicone spatula to gently fold together until just combined.
Evenly distribute the batter between the muffin cups. (An ice cream scoop works well for this.) The batter will fill the cups all the way up to the rim, this is okay!
Sprinkle the topping evenly over the top of the batter in each cup.
Bake for 22 to 25 minutes, rotating halfway through, until a toothpick inserted into the center comes out with only a few crumbs attached.
Cool the muffins in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes.
Notes
Make ahead tip
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Muffins can be frozen for up to 3 months. Thaw in the refrigerator overnight.